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Need help with first brisket

post #1 of 8
Thread Starter 

Started smoking my very first brisket this morning (2nd thing I've ever smoked in my life).  I'm using an electric smoker with the temp set to 225.  Everything has been going perfectly today.  Got through the plateau after finding out it should do that.  Wrapped in butcher paper after it hit 170 and waited for 190.  The waiting is kind of over but the brisket appears to only be partially done.  The point is at 192 but the flat is at 175.

 

And I've moved the temp probes around to different places and I generally get the same temps.  The probe glides easily into the point but there is still resistance in the flat.

 

What should I do?


Edited by talon4x4 - 8/30/16 at 4:54pm
post #2 of 8

I'd let it continue cooking. I often have to take them to 200 or better to get the flat to the tenderness I like.

post #3 of 8

Just realized the age of this post....You can pull it off now I think :hit:

post #4 of 8
Quote:
Originally Posted by Okie362 View Post

Just realized the age of this post....You can pull it off now I think :hit:


LMAO

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post #5 of 8

How did it turn out?

 

Al

post #6 of 8
Thread Starter 

It definitely could have stayed a bit longer even though the point did reach 205 and the flat was at 180 when I eventually pulled it.  I was also disappointed that I didn't have much of a smoke ring like I see in so many of the pics on here and I had to smoking for 10hrs.  All in all it wasn't horrible for my first try.  My wife and kids thought it was great, so that's always a plus.

 

I am wondering though, does the point generally cook faster than the flat?  It was so much thicker I would have thought it would have taken longer.  In the future, should I separate the two so I can pull them out at different times?

post #7 of 8

If you were using an electric smoker, you won't get a smoke ring.

 

I always separate the point & flat before smoking them.

 

I usually make burnt ends with the point, so having the two separated ahead of time makes things much easier.

 

Next time you will know to cook the flat a little longer.

 

You can start checking it at 190 IT for probe tenderness, sometimes they can go to 205+ before they are done.

 

But sometimes they may be done at 190-195.

 

A toothpick should go in multiple places with little to no resistance, like room temp butter.

 

Al

post #8 of 8
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

If you were using an electric smoker, you won't get a smoke ring.

 

I always separate the point & flat before smoking them.

 

I usually make burnt ends with the point, so having the two separated ahead of time makes things much easier.

 

Next time you will know to cook the flat a little longer.

 

You can start checking it at 190 IT for probe tenderness, sometimes they can go to 205+ before they are done.

 

But sometimes they may be done at 190-195.

 

A toothpick should go in multiple places with little to no resistance, like room temp butter.

 

Al

 

Ahh ok.  Thank you for the info and tips Al.  This will greatly help me on the next smoke.

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